Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
A popular recipe from a traditional Bengali kitchen. So very simple with 2 main ingredients!
- 6 Potato – medium size. Remove the skin and cut them into cubes
- 4 Green chilies – half green chillies will be used while grinding the poppy seeds and the other half will be used in cooking
- 4 tbsp Posto/Poppy seeds
- 1 tsp Kalo jeera/ Kalonji/Nigella seeds
- 2 Dried red chillies
- 4 Garlic pods
- 3 tbsp Mustard oil
- 1 cup Water
- 1 tsp Salt
Posto/Poppy seed paste
- Soak poppy seeds in water for half an hour. Strain and add to a grinder, along with 2 green chilies, garlic pods and 1/4th cup water. Grind to a coarse paste. Set aside.
- Heat mustard oil in a pan. Once the oil starts smoking, lower the flame and add red chilies, nigella seeds and green chilies.
- Add potatoes, fry for about 2 minutes on low, and then add salt. The potatoes should not brown, so keep stirring them frequently.
- Cover and cook for 5 minutes. In case the potatoes start sticking to the pan, sprinkle some water. Stir well.
- Add the poppy seeds paste, mix well. Cook on low heat for a good 4-5 minutes until the raw smell of poppy paste goes away.
- Cover and continue cooking on low heat until the potatoes are soft. Add 1/2 tsp sugar or honey.
- If you feel that the pan is becoming too dry add 1/4th cup water to ensure the potatoes don’t stick to the wok.
- Give it a final stir, serve aloo posto with hot rice and dal.
Keywords: aloo posto